Andy Bay's Feijoada

My good friend, Andy Bay, hosted a reunion dinner for me and my former co-workers from 20 years ago. He served the feijoada recipe below. It was off the charts good.  I recorded him telling me how to make it, but he didn't include any of the portions. I double checked with him later, and what's below is as close to what he thinks he did, haha. I'm hoping to make it soon and can then vouch for his portions later, ;-) I love how simple it is elated it doesn't require ham hock. My husband served his mission in Brazil, so I'm hoping he likes it!

INGREDIENTS:

6 onions chopped
30 cloves minced garlic
Olive oil 1/2 cup-2/3 cup
3-4 bay leaves

4-6 lbs pork loin roast-cut into large chunks
12 cans black beans, rinsed and drained

DIRECTIONS:

1. Add the first 4 ingredients in large stockpot on medium high. Sauté until the onions are soft.
2. Salt and pepper the meat generously–then brown it with the onions and garlic.
3. Add 6, 7  or 12 cans black beans, rinsed and drained (Just add the number of beans that looks like the quantity you want. Use more if you want to freeze some leftovers!)
4. Cover all the ingredients with water.
5. Bring to a simmer. Add more water if needed. 
6. Cook for 3-4 hours.
7. Take out the meat and bay leaves
8. Use the immersion blender to mash it up a little.
9. Shred the meat and add back in.
10. Add salt to taste.
11. Serve over hot jasmine rice.